In a skillet over medium heat, melt the butter and add cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir until smooth, about 4-5 minutes.

Remove from heat and fold in graham cracker crumbs and white chocolate chips. Add orange food coloring if desired.

Spread the mixture on a greased baking sheet and refrigerate for at least 2 hours until firm.

Scoop out mixture and roll into golf ball-sized balls, about 1 inch in diameter.

Roll each truffle in granulated sugar and press a fork on the surface to create ridges. Top with a chocolate chip for a stem.

Serve immediately or chill in an airtight container in the fridge.